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Can we talk about how a bakery in Austin changed my whole approach to proofing times
I was at this little spot called Easy Tiger last summer, real popular place. Their sourdough had this crumb that was just perfect, so I asked the baker there about it. He told me they proof their dough in the fridge for a full 18 hours, not the usual 4-6 I had been doing. Tried it at home that week and wow, the flavor was way deeper and the texture held up better. Has anyone else messed around with long cold proofing and noticed a big difference?
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ivan7744d ago
That "18 hours" part got me. Always thought overnight proofing was overkill but I’m a believer now.
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ward.jamie4d ago
The "17 hours" of that? More like 17 hours of wasted time if you ask me. I've done side by side tests with a same-day cold proof for like 2 hours and an overnight one, and honestly couldn't tell the difference in the final bake. The crust was the same, the crumb was the same. I think people hype up the long proof because it sounds more artisanal or whatever. But if you're short on time, just crank the yeast a bit and skip the overnight wait. You get a decent loaf without planning your life around it.
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